Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: Makes 8 servings. Serving size: 1-1/2 cups.
Recipes
Barley Lentil Soup With Turnips
| Nutrition Information | |
| Calories: | 180 |
| Total Fat: | 4g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 200mg |
| Carbohydrates: | 25g |
| Dietary Fiber: | 10g |
| Sugars: | 5.2g |
| Protein: | 11g |
| Vitamin A: | 2445iu (48%) |
| Vitamin C: | 28mg (46%) |
| Calcium: | 73mg (7%) |
| Iron: | 2.7mg (15%) |
2 Tbsp vegetable oil
1 medium onion diced
1 green pepper diced
1 cup celery diced
2 cloves garlic minced
6-7 cups water and/or broth
2 cups turnips diced
1 cup dry lentils
½ cup pearl barley
2 carrots peeled and diced
1 Tbsp dried oregano
2 tsp dried thyme
1½ dried sage Black pepper to taste
2 cups canned crushed tomatoes
Heat the oil in a large saucepan and add the onion, green pepper, celery and garlic. Saute for 7 minutes. Add the water, turnips, lentils, barley, carrots, and seasonings and cook for 20 minutes over medium-low heat, stirring occasionally. Stir in the crushed tomatoes and cook for 20 to 30 minutes more until the barley and lentils are tender. Serve hot.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!